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Avokado: İşlenmesi ve Kullanım Alanları

Year 2022, Volume: 20 Issue: 1, 80 - 93, 03.04.2022
https://doi.org/10.24323/akademik-gida.1097866

Abstract

Avokado, zengin besin bileşimi ve önemli miktarda yağ içeriği ile öne çıkan bir tropikal meyvedir. Taze meyve olarak tüketiminin yanı sıra günlük diyette avokado içerikli ürünlere olan arz ve talep artmaktadır. Avokadonun besin değeri ve yararlarını araştıran çalışmalarla birlikte, üretim miktarı ve yeni kullanım alanları da günden güne artmaktadır. Avokadonun işlenmesindeki en önemli sorun meyvenin hızlı renk değişimine uğraması ve fiziksel, kimyasal ve mikrobiyolojik etkenler nedeniyle raf ömrünün kısa olmasıdır. Bu sorunların etkisi, meyvenin işlenmeden önce ısıl işlem, düşük sıcaklıkta koşullandırma, yüzey kaplama, modifiye/kontrollü atmosfer ve 1-metilsiklopropen kullanımı gibi uygulamalara tabii tutulması ile azaltılabilmektedir. İyi kalitede ve işlenebilecek nitelikte olan avokado meyveleri hedef pazara bağlı olarak ve uygun teknolojiler kullanılarak yağ, guakamol, püre, sos, taze dilim, kurutulmuş veya dondurulmuş ürün olarak işlenmektedir. Bu derlemede belirli kalite kriterlerine sahip avokado meyvelerinin işlenmesi ile oluşan ve günden güne gelişmeye devam eden avokado bazlı ürün pazarı ele alınmaktadır.

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Avocado: Its Processing and Uses

Year 2022, Volume: 20 Issue: 1, 80 - 93, 03.04.2022
https://doi.org/10.24323/akademik-gida.1097866

Abstract

Avocado is a tropical fruit that stands out with its rich nutrient composition and significant oil content. In addition to its consumption as a fresh fruit, the supply and demand for avocado-containing products in the daily diet are increasing. Along with the studies investigating the nutritional value and benefits of avocado, the amount of its production and new uses are increasing day by day. The most important problems in the processing of avocados are the rapid color change of the fruit and its short shelf life due to physical, chemical and microbiological factors. The impact of these problems can be reduced by subjecting fruits to applications such as heat treatment, low temperature conditioning, surface coating, modified/controlled atmosphere and use of 1-methylcyclopropene before processing. Good quality and processable avocado fruits are processed into oil, guacamole, puree, sauce, fresh slices, dried or frozen products, depending on the target market and using appropriate technologies. In this review, the avocado-based product market, which is formed by processing avocado fruits with certain quality criteria and continues to develop day by day, is discussed.

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There are 142 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review Papers
Authors

Bahar Demircan This is me 0000-0002-6983-384X

Yakup Sedat Velioğlu This is me 0000-0002-3281-6229

Publication Date April 3, 2022
Submission Date October 13, 2021
Published in Issue Year 2022 Volume: 20 Issue: 1

Cite

APA Demircan, B., & Velioğlu, Y. S. (2022). Avokado: İşlenmesi ve Kullanım Alanları. Akademik Gıda, 20(1), 80-93. https://doi.org/10.24323/akademik-gida.1097866
AMA Demircan B, Velioğlu YS. Avokado: İşlenmesi ve Kullanım Alanları. Akademik Gıda. April 2022;20(1):80-93. doi:10.24323/akademik-gida.1097866
Chicago Demircan, Bahar, and Yakup Sedat Velioğlu. “Avokado: İşlenmesi Ve Kullanım Alanları”. Akademik Gıda 20, no. 1 (April 2022): 80-93. https://doi.org/10.24323/akademik-gida.1097866.
EndNote Demircan B, Velioğlu YS (April 1, 2022) Avokado: İşlenmesi ve Kullanım Alanları. Akademik Gıda 20 1 80–93.
IEEE B. Demircan and Y. S. Velioğlu, “Avokado: İşlenmesi ve Kullanım Alanları”, Akademik Gıda, vol. 20, no. 1, pp. 80–93, 2022, doi: 10.24323/akademik-gida.1097866.
ISNAD Demircan, Bahar - Velioğlu, Yakup Sedat. “Avokado: İşlenmesi Ve Kullanım Alanları”. Akademik Gıda 20/1 (April 2022), 80-93. https://doi.org/10.24323/akademik-gida.1097866.
JAMA Demircan B, Velioğlu YS. Avokado: İşlenmesi ve Kullanım Alanları. Akademik Gıda. 2022;20:80–93.
MLA Demircan, Bahar and Yakup Sedat Velioğlu. “Avokado: İşlenmesi Ve Kullanım Alanları”. Akademik Gıda, vol. 20, no. 1, 2022, pp. 80-93, doi:10.24323/akademik-gida.1097866.
Vancouver Demircan B, Velioğlu YS. Avokado: İşlenmesi ve Kullanım Alanları. Akademik Gıda. 2022;20(1):80-93.

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